INGREDIENTS:

8 chicken thighs; boneless, skinless
2 tablespoons butter
1 tablespoon oil; cooking
1/4 cup onion; minced
5 cloves garlic; minced
1 piece (1/2-inch size) ginger; grated
1/2 teaspoon coriander
1 teaspoon cumin
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/2 cup white wine
1 cup yogurt; low-fat plain
1 tablespoon flour
1/4 cup lime juice
3 tablespoons cilantro; chopped

DIRECTIONS:

In a small dish, mix together onion, garlic, ginger, coriander, cumin, curry powder, salt, cayenne pepper and black pepper; set aside. Place the butter and oil in a saute pan, and heat over medium heat until butter melts. Add chicken and cook for about 5 minutes.

Turn the chicken; add spice mixture and cook for about 5 minutes more or until the onion is slightly brown. Add wine; cover and cook for about 10 minutes or until the chicken is fork tender.

Meanwhile, in a small bowl, mix together the yogurt and the flour; blend in the lime juice; set aside. Remove the chicken to a warm serving dish. To pan drippings, add yogurt mixture; cook, stirring, until mixture is warm, but do not boil. Pour sauce over chicken. Garnish with cilantro. Serve with rice or barley pilaf.

This recipe for Quick Tandoori-Style Chicken serves/makes 4.

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